• 1 (3- to 3½- pound) boneless beef chuck roast
• 1 teaspoon anise seeds
• 4 juniper berries (optional)
• 1 bay leaf
• 2 cups red wine, preferably teroldego rotaliano
• Salt
• Freshly ground black pepper
• 2 tablespoons unbleached all-purpose flour
• 2 tablespoons extra-virgin olive oil
• 3 ounces guanciale or pancetta, cubed
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 celery stalks, finely chopped
• 4 cups vegetable broth
• ½ cup water
• 1½ tablespoons tomato paste, preferably double concentrated

Place meat, anise seeds, juniper berries and bay leaf in a large bowl; pour wine over the top. Marinate, refrigerated, turning occasionally, for at least 1 hour or overnight.

Remove meat from marinade; pat dry and season with salt and pepper. Dust with flour. Strain marinade into a bowl through a fine mesh sieve; discard solids. 

Heat oil in a wide 4- to 5-quart pot over medium-high heat until hot but not smoking. Brown meat on all sides, about 10 minutes total, reducing heat if necessary to prevent scorching. Transfer meat to a plate and drain excess oil from pot.

Return pot to medium-high heat. Add guanciale, onion, carrot and celery. Cook, stirring frequently, until vegetables are softened and golden brown, about 5 minutes. Add reserved marinade, bring to a boil and cook until reduced by about half, about 5 minutes. Stir in vegetable broth, water and tomato paste. Bring to a simmer, then return meat and any accumulated juices to pot. Reduce heat to low and cook, covered, until meat is very tender, about 3 hours.

Transfer meat to a cutting board, cover with foil and let rest for 15 minutes, then cut across the grain into
½-inch pieces. Purée half of sauce, then return to pot. Return meat to sauce. Gently reheat before serving.

Note: Beef improves in flavor if made 3 days ahead. Cool completely in sauce, uncovered, then chill in sauce, covered. Reheat, covered, in a preheated 350° oven until hot, 25 to 30 minutes, then slice meat.